Panda Express Copycat Fried Rice

READY IN: 45mins
YIELD: 3 cups


  • 1
    cup long grain rice, uncooked (or 2 cups leftover cooked rice)
  • 2
    cups water
  • 2
    eggs, beaten
  • 3
    tablespoons butter, divided use
  • 1
    cup frozen peas and carrot, thawed
  • 14
    cup white onion, diced
  • 2
    tablespoons soy sauce
  • 14
    teaspoon sesame oil (or more to taste)
  • 18
    teaspoon white pepper, ground
  • 18
    teaspoon table salt (or to taste)
  • 1
    green onion, diced (including green tops)


  • If you are using leftover, cooked white rice, skip this step and go to Step 2. In a covered saucepan on the stove top, bring 2 cups of water to a boil. When the water reaches a full boil, stir in the rice. Stir to bottom of pan a few times to make sure all rice is moistened and not sticking on the bottom of pan in lumps. Return water to a boil. Reduce heat to a very low simmer, place lid on pan and simmer for 20-minutes.
  • Place cooked rice a in large bowl. Set aside until needed.
  • Scramble eggs in skillet on stove top with 1 Tbsp of butter. After eggs are cooked, chop the scrambled eggs into pea size bits with spatula.
  • Stir the chopped scrambled eggs into the bowl of cooked rice along with the thawed peas and carrots and diced white onion. Stir until mixed uniformly.
  • Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top.
  • When the butter is melted and heated to sizzling, add the rice mixture to the skillet. Stir and saute the rice mixture for a minute or two.
  • Mix the soy sauce with sesame oil in a cup and sprinkle evenly over frying rice mixture in skillet as it cooks.
  • Saute rice mixture for 6 to 8 minutes, stirring and turning frequently with a spatula until mixture is lightly browned.
  • When done, season with ground white pepper and table salt to taste. Remove from heat.
  • Place in large serving bowl and garnish top with diced green onions.